Mussels with Pancetta & Olives



Heat your oil in a large pan and saute the pancetta, paprika and saffron. 

Add in your diced red onion and cook. Cook for 4-5 minutes or until the pancetta and onion caramelise nicely. 

Next add chopped tomatoes and reduce the heat slightly. Simmer for 5 minutes and when a sauce starts to form add in a tablespoon of butter, peppercorns, mussels and cider. 

Stir well and place a lid over the pan and steam for 4-5 minutes until all the mussels are open and cooked. 

Finish the dish by warming through the broad beans, torn basil leaves and La Verde olives. 

Serve with sourdough bread.